Fall is the perfect time to bring together some of the season's best flavors, and this roasted squash and apple salad does just that. Sweet roasted squash, crisp apples, dried cranberries and toasted pecans come together with a simple maple vinaigrette for a salad that feels just as fitting for a weeknight dinner as it does for a fall gathering.

The best part? You can use your Honeynut or Butternut squash, so you can make this recipe with whichever one you have on hand.

Honeynut or Butternut Squash: Which Should You Use?

Both Honeynut and Butternut Squash work beautifully in this recipe.

Honeynut squash is smaller and naturally sweeter, with rich orange flesh that caramelizes beautifully when roasted. Its smaller size also makes it a convenient choice when you're cooking for just a few people.

Butternut squash has a mild, slightly sweet flavor and creamy texture that makes it a classic for fall cooking. It's a great option when you're making a larger batch of this salad.

Whichever you choose, roasting the squash brings out its natural sweetness and gives the salad a delicious caramelized flavor.

Ingredients

For the Salad

• 1 medium Honeynut or Butternut squash
• 2 apples, cored and thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 5-6 cups mixed greens or your favorite salad greens

For the Maple Vinaigrette

• 3 tablespoons olive oil
• 1-1/2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

How to Make Roasted Squash and Apple Salad

1. Roast the Squash

Preheat your oven to 425ºF. Peel the squash, remove the seeds and cut it into bite-sized cubes. Toss the squash with 2 tablespoons of olive oil, then season with salt and pepper. Spread the squash in a single layer on a baking sheet and roast for about 25-30 minutes, turning once halfway through. The squash should be tender and lightly caramelized around the edges.

2. Toast the Pecans

While the squash is roasting, place the chopped pecans in a dry skillet over medium-low heat. Toast for a few minutes, stirring frequently, until fragrant. Be careful not to let them burn. You can also toast the pecans in the oven for a few minutes while the squash cooks.

3. Make the Maple Vinaigrette

Add the olive oil, apple cider vinegar, maple syrup and Dijon mustard to a small bowl or jar. Whisk or shake until well combined. Season with salt and pepper to taste.

4. Assemble the Salad

Add the mixed greens to a large bowl. Top with the sliced apples, dried cranberries, toasted pecans and roasted squash. Drizzle with the maple vinaigrette and gently toss to combine. Serve immediately while the squash is still warm.

Easy Ways to Customize It

This salad is easy to make your own depending on what you have in the kitchen.

• Add cheese: Crumbled goat cheese, feta or shaved Parmesan would all be delicious.
• Try walnuts: Swap the pecans for walnuts for a slightly different flavor.
• Add grains: Make it more filling with cooked quinoa, farro or wild rice.
• Use a different apple: Try a crisp, sweet-tart variety for extra flavor and crunch.
• Make it a meal: Add grilled chicken or roasted chickpeas for a heartier dish.

A Perfect Fall Side Dish

With roasted squash, crisp apples, maple syrup and cranberries, this salad brings together some of the best flavors of the season. It's colorful enough for a holiday table but simple enough to make for dinner on a chilly fall evening.

And since both Honeynut and Butternut squash work well, you don't have to worry about finding a specific variety. Just pick up whichever one looks good and get roasting!

Looking for more ways to enjoy fall produce? Stop by Lyman Orchards Apple Barrel Farm Market in Middlefield, Connecticut, to find seasonal fruits and vegetables, along with plenty of other fall favorites.